Food, Beverage and Labour Cost Controls

• Objectives and Applications of a Food and Beverage Control System
  
• Food & Beverage Cost controls
  
• Management Principles
  
• Employment & Labour Laws
  
• Employment Recruitment, Selection and Training
  
• Performance Assessment and Productivity Standards
  
• Labour Relations
  
• Labour Cost Controls

Communication - Advanced

• Formal Reports
  
• Business Correspondence
  
• Resume Development and Career Planning
  
• Presentation Skills
  

Calculations - Advanced

• Business Calculations
  
• Cost / Sales Calculations
  
• Break-even Analysis
  
• Inventory Calculations
  
• Yield Calculations

Food Theory - Advanced

• Deep Frying and Fish Cookery
  
• Meat & Poultry Cookery
  
• Wines, Spirits and Beers in Cooking
  
• Garnishes & Derivative Sauces
  
• Buffet Preparation
  
• Convenience and Microwave -ready Foods

Pastry, Desserts and Related Theory

• A la carte Cold and Hot Desserts
  
• Pies, Tarts, and Flans
  
• Choux Paste Products
  
• Yeast Products
  
• Puff Pastry
  
• Cheese Cakes, Special Occasion Cakes
  

Culinary Techniques - Advanced

• Fish and Shellfish
  
• Canapés, Pate and Hors D'Oeuvres
  
• Cold Buffet and Soups
  
• Desserts
  
• Poultry and Game
  
• Lamb, Pork, Veal and Beef Cookery
  
• Pasta and Rice Cookery
  
• Soufflés
  
• Dining Room - Mise-en-Place
  

Cuisine - A La Carte

• Introduction
  
• Appetizers, Soups and Salads
  
• Vegetables, Potatoes, Pastas and Rice
  
• Desserts
  

Equipment Identification, Use and Maintenance